Lazy Borscht
Ingredients
- 2 1/2 cups chicken stock ⓘ
- 1 (16 ounce) can beets, shredded (can use Jewish borscht too) ⓘ
- 2 medium potatoes ⓘ
- 1 (16 ounce) package coleslaw mix ⓘ
- 1 small onion ⓘ
- 2 -3 tablespoons tomato paste ⓘ
- 2 tablespoons bacon bits ⓘ
- 2 tablespoons oil ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 dash salt (to taste) ⓘ
- 5 -6 black peppercorns ⓘ
- 1 dash pepper (to taste) ⓘ
Instructions
- Cut potatoes into small cubes.
- Add chicken stock to pot, then add cubed potatoes.
- While potatoes are cooking, brown onions in oil in a skillet.
- When potatoes are almost done, add cole slaw mix, bay leaves, peppercorns, garlic clove.
- Let cook for 10-15 minutes; then add browned onions and bacon bits.
- Add tomato paste next and let simmer for 5 minutes.
- Add beets, along with lemon juice, to prevent the beet color from fading.
- If you find the soup too sour from the lemon juice, you can use sugar to correct flavor.
- In the end add dill, salt and pepper to taste and turn off the stove.
- Let the borsch brew for another 10 minutes.
- Serve the borsch with sour cream the next day --- best to refrigerate overnight.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).